- 2 lbs. venison roast; or
- 2 lbs. filet marinated in butter; until tender
- 1 can golden mushroom soup
- 1 can water
- 1 med. bell pepper; chopped
- 1 tbsp. curry powder
- 2 tbsp. bacon fat
- 1 tbsp. soy sauce
- 1 large onion; chopped
- salt and pepper
Cut venison into bite-size chunks, salt and pepper to taste, roll in flour to coat. Saute venison quickly, remove from pan. Add bell pepper and onions; cook until tender.
Return venison to pan. Add mushroom soup, water, soy sauce, and hot sauce. Stir to mix thoroughly; cover with a lid and simmer until tender.
Serve with chutney and wild rice.
Be the first to comment